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Simple Mexican Lasagna

I was hungry for something different, so I gave my Italian-style lasagna a Mexican accent. It's packed with tempting seasonings, and the cheese, and green onions and ripe olives make an attractive topping. —Sheree Swistun of Winnipeg, Manitoba
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    9 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 can (16 ounces) fat-free refried beans
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 9 uncooked lasagna noodles
  • 1 jar (16 ounces) salsa
  • 2 cups water
  • 2 cups reduced-fat sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1/2 cup thinly sliced green onions

Directions

  • In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.
  • Place three noodles in a 13x9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.
  • Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions.
Nutrition Facts
1 piece: 355 calories, 12g fat (7g saturated fat), 51mg cholesterol, 655mg sodium, 35g carbohydrate (7g sugars, 6g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

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